Oats Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and packed with color, this egg skillet is the kind of weeknight dinner that looks far more impressive than the effort it takes. A vibrant homemade basil pesto — built with raw walnuts, garlic, nutritional yeast, and a squeeze of fresh lemon — gets spooned over tender asparagus, jammy cherry tomatoes, and perfectly nestled eggs cooked right in the pan. The whole thing comes together in one skillet, which means less cleanup and more time enjoying it. For anyone navigating grain sensitivities, this recipe is naturally free of oats and any oat-derived ingredients, relying entirely on whole vegetables, eggs, healthy fats, and nuts for its substance and richness. The toasted walnuts scattered on top add a satisfying crunch that makes every bite feel intentional. Serve it straight from the skillet with extra pesto on the side and a few fresh basil leaves for a meal that genuinely earns its place in the weekly rotation.
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Learn more →Ingredients
2 servings
For the pesto
- 1 cup fresh basil leaves, packed
- ⅓ cup raw walnuts, divided
- 1 small garlic clove
- ¼ cup extra-virgin olive oil
- 2 tbsp nutritional yeast
- ¼ tsp salt
- 1 tbsp fresh lemon juice
For the skillet
- 1 tbsp extra-virgin olive oil
- 1 bunch asparagus (about 12 oz), woody ends snapped off, cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- ¼ tsp red pepper flakes
- salt and pepper, to taste
- 4 large eggs
For serving
- fresh basil leaves, for serving (optional)
Instructions
- 1
Make the pesto: combine the basil, 1/4 cup of the walnuts, garlic, nutritional yeast, lemon juice, and salt in a food processor. Pulse 5–6 times until coarsely chopped. With the machine running, drizzle in the 1/4 cup olive oil and process until the pesto is smooth but still has some texture, about 30 seconds. Set aside.
- 2
Toast the remaining walnuts: add the reserved walnuts (about 1 tbsp plus 1 tsp) to a dry 12-inch skillet over medium heat and cook, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a small plate and set aside.
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